Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

INGREDIENTS

skinless, boneless chicken breast halves

1/2 tsp

salt, divided

1/2 tsp

freshly ground black pepper

6 1/2 tsp

chilled butter, divided

2 tsp

olive oil

3 cups

(3/4-inch-thick) slices zucchini (about 2 medium)

1/2 cup

fat-free, lower-sodium chicken broth

1/2 tsp

dried chervil

1 tsp

fresh lemon juice

1 tbsp

chopped fresh parsley